Tamale Pie, Cuban

By MarieR

Ingredients

• 1 pound ground beef, extra lean
• 1 cup onion chopped
• 1 can (8-ounces) tomato sauce Spanish-style
• 4 ounces water
• 1 jar (7-ounces) roasted red peppers drained and chopped
• 2 tablespoons capers
• 1 teaspoon light-brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• CORNBREAD TOPPING
• 3/4 cup yellow cornmeal
• 1 tablespoon flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup lowfat milk
• 1 large egg
• 1 tablespoon olive oil
• 1 can (4-ounces) green chilies chopped

Details

Servings 1

Preparation

Step 1

FILLING: Brown beef and onion in a large nonstick skillet over medium heat 4 to 5 minutes, stirring often and breaking up clumps with a wooden spoon. Drain off any fat. Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer 10 minutes.
Heat oven to 350 degrees F. Pour filling into a 2-quart casserole OR divide half into 2 (1-quart) casserole dishes. Freeze one for later.
TOPPING: Mix cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk milk, egg and olive oil in another medium bowl just until blended, then stir in chilies. Spread evenly on filling.
Bake 25 minutes or until topping is lightly browned.
SERVES 6.